Description
Green goddess steak salad blends robust grilled meat with crisp, herbal freshness for a light yet satisfying meal. Succulent slices of perfectly seasoned steak rest atop mixed greens, creating a balanced dish you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless ribeye steak
- 4 ounces (113 grams) feta cheese, crumbled
Vegetables and Greens:
- 10–12 cups chopped little gem or romaine lettuce
- 1 large avocado, diced
- 1/2 cup Castelvetrano olives, halved
- 1/2 cup thinly sliced radish
- 1/2 cup English cucumber, sliced into half-moons
- 1/4 cup thinly sliced green onion
- 2 green onions
- 2 cloves garlic
Herbs, Seeds, and Seasonings:
- 1/3 cup pumpkin seeds
- Salt and pepper (to taste)
- Fresh basil and mint, for garnish
- 1/2 cup parsley
- 1/4 cup basil
- 1/4 cup tarragon
- 1/4 cup dill
- 1/4 cup mint
- 1 cup whole milk Greek yogurt
- Zest and juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 tablespoon Worcestershire sauce
- 1/4 cup olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup crispy chickpeas (store-bought or homemade)
Instructions
- Prepare the steak by allowing it to reach room temperature, which typically takes 30-45 minutes outside the refrigerator, ensuring even cooking and optimal tenderness.
- Craft the vibrant green goddess dressing by blending all ingredients in a food processor until achieving a silky, uniform consistency. Transfer to the refrigerator to chill and meld flavors while preparing other components.
- Create the salad foundation by gently tossing chopped lettuce with a few spoonfuls of dressing, establishing a flavor-infused base.
- Layer the salad with complementary ingredients: scatter olives, crumble feta, slice avocado, distribute chickpeas, thinly slice radish and cucumber, sprinkle pumpkin seeds, garnish with chopped green onion and fresh herbs.
- Season the steak thoroughly with salt and pepper, ensuring complete coverage for maximum flavor development.
- Heat a cast iron skillet over medium-high heat, adding a thin layer of avocado or olive oil to prevent sticking and promote caramelization.
- Carefully place the steak in the hot skillet, allowing a deep brown crust to form. Cook for 4-5 minutes on each side, adjusting time based on desired level of doneness.
- Remove steak from heat and let it rest for 10 minutes, allowing internal juices to redistribute and ensuring a moist, tender result.
- Slice the steak against the grain to maximize tenderness and create visually appealing presentation.
- Artfully arrange sliced steak atop the prepared salad and finish by drizzling additional green goddess dressing for an extra burst of flavor.
Notes
- Bring meat to room temperature before cooking to ensure even heat distribution and a perfectly cooked steak with juicy interior.
- Pat steak completely dry to achieve that gorgeous golden-brown crust, which locks in delicious flavors and creates incredible texture.
- Slice against the grain to guarantee tender, melt-in-your-mouth meat that cuts easily and provides maximum eating pleasure.
- Customize the salad by swapping proteins for vegetarian options like grilled tofu, tempeh, or roasted chickpeas to accommodate different dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 100 mg